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RLGA01H3 (62)
Henry Shiu (55)

tudy guide

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Henry Shiu

Classic tandoori chicken from India is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan ahead. This recipe needs to marinate at least 8 hours or overnight. Prep Time: 8 hours, 45 minutes Cook Time: 45 minutes Total Time: 9 hours, 30 minutesIngredients: 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat 12 cup plain yogurt 2 tablespoons fresh lemon juice or malt vinegar 1 tablespoon minced garlic 1 tablespoon peeled and grated or crushed ginger root 1 tablespoon ground cumin 1 teaspoon ground coriander 12 teaspoon cayenne pepper 14 teaspoon ground cardamom 14 teaspoon ground cloves 14 teaspoon fresh-ground black pepper 2 teaspoons salt, or to taste Vegetable oil, for brushing Fresh cilantro sprigs for garnish Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish Preparation: Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish. In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate
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